Yeast ( Lallemand for Shiraz and Lafford FX10 for Cabernet Sauvignon) was inoculated within 24 hours after crushing then fermented for 10 days on skins at an average temperature of 25 degrees celsius. Pressed at approximately 2 degrees balling. Malolactic fermentation induced in tank and completed within six months.
The wine was blended using Shiraz (50%) and Cabernet Sauvignon (50%). After blending the wine was matured in a tank on new and 2nd use French oak staves for 12 months. The staves were removed six months before bottling to ensure good integration.
After blending the wine was lightly fined and racked from tank to tank. No filtering of the wine was undertaken except at bottling when a 5-micron filtration was used.
| Wine | Wine Maker | Main Variety |
|---|---|---|
| Dekker's Valley Revelation NV | Mellasat Vineyards | Shiraz |
| Dekker's Valley Revelation 2014 | Mellasat Vineyards | Cabernet Sauvignon |
